Food & Cooking Recipes Ingredients Seafood Recipes Grilled Branzino with Vegetables 2.2 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste. Ingredients 8 whole branzini (about 1 pound each), cleaned, scales removed About 1 cup extra-virgin olive oil Coarse salt and freshly ground pepper, to taste 4 lemons, thinly sliced into rounds, plus wedges for garnish 16 sprigs fresh thyme 24 fresh bay leaves 8 plum tomatoes, halved lengthwise 8 Belgian endives, halved lengthwise 2 fennel bulbs, halved lengthwise and thinly sliced Directions Rub each fish inside and out with some of the oil, and season inside with salt and pepper. Arrange about 4 lemon slices and 2 thyme sprigs in each cavity. Tie fish loosely with kitchen twine. Tuck 3 bay leaves under twine. Toss tomatoes, endives, fennel, 2 tablespoons oil, salt, and pepper in a cast-iron skillet (if crowded, cook in batches). Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Place skillet on grill, and cook, stirring once or twice, until vegetables are tender and caramelized, about 12 minutes. At the same time, place fish on grill rack, and cook, flipping once, until opaque, 5 to 6 minutes per side. Drizzle fish and vegetables with oil, and serve with lemon wedges for squeezing. Cook's Notes Soak fish in cold water for 30 minutes before using to prevent it from burning on the grill. Instead of cooking the fish directly on the grill rack, you can cook each in a cast-iron skillet placed on the grill. Rate it Print